House Made Chips Recipe

Wash and slice

Scrub the russet potatoes thoroughly under cold running water to remove dirt. Leave the skins on for texture. Using a mandoline set to about 1.5–2 mm (thin) or a very sharp chef’s knife, slice the potatoes into thin, even slices. Aim for uniform thickness so chips cook evenly.

Rinse and soak

Place the potato slices in a large bowl and cover with the cold water. Swirl the potatoes for 30 seconds, then drain and refill with fresh cold water. Soak for 20–30 minutes (or up to 2 hours refrigerated) to remove excess starch. For crisper chips, after the soak transfer slices to an ice bath for 5 minutes, then drain.

Dry thoroughly

Drain the potato slices in a colander and spread them in a single layer on clean kitchen towels or paper towels. Pat dry thoroughly—any surface moisture will cause oil splatter and reduce crispness. Let dry 10 minutes more if needed.

Heat oil

Pour the frying oil into a deep, heavy-bottomed pot or a deep fryer, filling it no more than half full. Heat the oil to 325°F (163°C) for the initial blanch fry. Use a thermometer to monitor temperature.

Blanch the slices

Working in small batches (about a handful of slices so they have room), fry the potato slices at 325°F (163°C) for 2–3 minutes until the slices are softened but not browned. Use a slotted spoon or spider to move them gently so they don’t stick together. Remove the blanched slices to a rack or paper towel-lined baking sheet to drain and cool for 5 minutes.

Increase oil temperature

Raise the oil temperature to 375°F (190°C) for the crisping fry. Allow oil to come up to temperature between batches so it stays consistent.

Crisp the chips

Return the cooled, blanched potato slices to the hot oil in a single layer as much as your fryer allows (work in batches). Fry at 375°F (190°C) for about 1–2 minutes, stirring gently, until golden brown and crisp. Watch closely — chips can brown quickly. Remove with a slotted spoon to a paper towel-lined tray or cooling rack.

Drain and cool

Let the chips drain and cool for 1–2 minutes to set their crispness. If making multiple batches, keep finished chips in a single layer on a rack in a warm oven (200°F / 95°C) for up to 20 minutes to stay warm and crisp, but don't overcrowd.

Season immediately

While still warm and slightly oily, sprinkle the chips evenly with kosher salt, freshly ground black pepper, and the optional paprika. Toss gently with tongs or shake the tray so the seasoning coats the chips evenly.

Add finishing oil

Lightly drizzle the finishing oil (or melted butter) over the chips and toss once more for sheen and flavor. This step is optional but helps seasonings adhere and adds flavor.

Serve

Serve the house made chips immediately for best texture. Offer accompaniments such as ketchup, aioli, or a flavored dip if desired.